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Kitchen Traditions

Cassia Seed and Corn Silk Tea

On hot, humid summer days, when the body feels heavy, the eyes feel tired and gritty from screen time, and the digestion feels sluggish, this simple two-ingredient tea has been a go-to home remedy across East Asia for generations. It is light, slightly nutty, and deeply refreshing — and both of its ingredients have a compelling body of modern research behind them.

This recipe page includes ingredients, step-by-step preparation, and related herb links so readers can move from one kitchen idea into clearer ingredient context.

A light tea illustration with cassia seeds and corn silk.

Why It Works: Tradition Meets Science

Cassia Seed (Senna obtusifolia) is used in traditional Chinese wellness practice to "Clear Liver Heat and Brighten the Eyes." The anthraquinones and naphthopyrone glycosides it contains have been studied for their antioxidant effects in ocular tissue and their potential to support healthy blood pressure and lipid levels. The seeds are typically lightly roasted before use, which reduces their cold nature and gives them a pleasant, nutty, slightly coffee-like aroma.

Corn Silk (Zea mays) — the silky threads found inside the husk of a corn cob — is used traditionally to "Clear Heat and Promote Urination," gently supporting the kidneys in flushing out excess fluid and Heat. Modern research has confirmed that corn silk contains maysin (a flavone), polyphenols, and potassium, which contribute to its mild diuretic and antioxidant properties. Studies have also explored its potential to support healthy blood glucose levels.

Together, these two ingredients create a tea that gently supports the liver, eyes, kidneys, and metabolic wellness — all in one cup.

Recipe basics

Ingredients

Yield: 4 cups | Prep: 5 min | Total: 30 min

  • 2 tablespoons cassia seeds (Senna obtusifolia), lightly roasted in a dry pan
  • 1 tablespoon dried corn silk (Zea mays)
  • 4 cups (1 liter) filtered water
  • Honey or rock sugar to taste (optional)

Step by step

How to make it

  1. Roast the cassia seeds: Place the cassia seeds in a dry skillet over medium heat. Stir constantly for 3-5 minutes until they turn a slightly darker brown and release a nutty, roasted aroma. Allow to cool.
  2. Combine the roasted cassia seeds and dried corn silk in a medium saucepan with 4 cups of water.
  3. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
  4. Remove from heat, cover, and steep for an additional 10 minutes.
  5. Strain into a pitcher or teapot.
  6. Serve warm, at room temperature, or chilled. Sweeten lightly if desired.

Serving notes

Keep it simple

  • This tea can be made in a larger batch and stored in the refrigerator for up to 2 days, making it a convenient daily wellness drink during the summer months.
  • It is particularly pleasant served chilled over ice on a hot day.

Caution

Read this recipe in context

  • Because cassia seed has mild laxative properties due to its anthraquinone content, this tea is not appropriate for individuals with loose stools or diarrhea. It should be enjoyed in moderate amounts (1-2 cups per day) and is not intended for continuous daily use over extended periods. Pregnant individuals should avoid cassia seed.

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